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4.89 from 9 votes

Red Velvet Cake Recipe

This decadent Red Velvet Cake is a signature deep red layer cake with rich buttery, vanilla, and cocoa flavors, with a hint of a buttermilk tang! Topped with old-fashioned Heritage frosting or thick cream cheese frosting, this classic family recipe makes the best Red Velvet Cake!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Robyn Stone

Equipment

Ingredients

  • ½ cup (92 g) shortening
  • 1 ½ cups (297 g) sugar
  • 2 large (100 g) eggs room temperature
  • 2 ounces (56.7 g) red food coloring
  • 2 tablespoons (10.5 g) unsweetened cocoa powder
  • 2 ¼ cups (270 g) flour all-purpose or cake flour
  • 1 scant teaspoon (2.8 g) kosher salt
  • 1 teaspoon (4.7 g) vanilla extract
  • 1 teaspoon (6 g) baking soda
  • 1 cup (227 g) buttermilk
  • 1 tablespoon (14.37 g) distilled white vinegar

Instructions

  • Preheat oven to 350º F. Prepare three (8-inch) cake pans by brushing with homemade cake pan release (cake goop), spraying with nonstick baking spray, or by thoroughly greasing and flouring. Set aside.
  • Cream vegetable shortening and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
  • Make a paste of food coloring and cocoa powder and add to the mixture. 
  • Sift together flour and salt in a separate medium bowl, set aside. Pour buttermilk and vanilla into a measuring cup, set aside. 
  • Alternately, mix flour mixture and buttermilk mixture into shortening/sugar mixture, beginning and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
  •  Reduce speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to beat hard or over mix.
  • Evenly distribute into cake pans and bake 25-30 minutes, until toothpick inserted in the center comes out clean.
  • Cool cake thoroughly before frosting.

Notes

We prefer to frost with Heritage Frosting or Cream Cheese Frosting.
from Favorite Recipes of Home Economics Teachers, Desserts Edition, 1963
How to Store Red Velvet Cake
To store. You'll need to store this cake in the refrigerator due to the frosting used. The cake will store well for up to 5 days.
To freeze. Wrap each cooled cake layer with plastic wrap and store in the freezer for up to 3 months. To serve, thaw and frost the cake and serve as normal.

Nutrition

Calories: 142kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 78mg | Potassium: 38mg | Fiber: 1g | Sugar: 13g | Vitamin A: 36IU | Calcium: 16mg | Iron: 1mg

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